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Fast and Easy Curry Noodles, vegan curry, vegan noodles, vegan dinner, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, noodles, curry, veggies, dinner, fast recipe, easy recipe

Fast and Easy Curry Noodles

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Cuisine: Asian

Description

Brimming with flavor and filled with tasty veggies, this Fast and Easy Curry Noodles dish can be made in a flash, coming together in less than 20 minutes.  Plus, noodles and veggies tossed in a velvety, mouth-watering curry and coconut sauce is all that and MORE! Your taste buds will be thanking you for this delicious dish! This week’s Whip It Up Wednesday recipe is perfect for those weeknights when you need something fast and satisfying to feed a hungry family. A fabulous Whole Food Plant Based recipe, vegan, oil free, refined sugar free, gluten free, no processed ingredients.


Ingredients

Scale
  • 1 red bell pepper, sliced into thin strips
  • 1 orange bell pepper, sliced into thin strips
  • 1 carrot, sliced into matchsticks
  • 1 ½ cups snow pea pods, sliced in half
  • 1 heaping Tablespoon garlic, finely minced
  • 4 Tablespoons red curry paste (we used Thai Kitchen Red Curry Paste)
  • 1 cup vegetable broth (we used Pacific Organic Vegetable Broth) *
  • 2 cups water
  • 11 oz. lite coconut milk (we used So Delicious Dairy Free Culinary Lite Coconut Milk)
  • 1 Tablespoon miso (we used Miso Master Organic Mellow White, Premium Lite Miso, Certified Gluten Free)
  • 2 Tablespoons Tamari (we used San-J Organic Soy Sauce, Reduced Sodium, Gluten Free)
  • 8 oz. rice noodles (the type that typically cooks in 10 minutes or less)
  • 5 cups chopped fresh baby spinach

Optional Toppings:

  • Cilantro
  • Green onions
  • Lime wedges – freshly squeezed lime juice

Instructions

  1. In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the bell peppers, carrots, and snow pea pods. Sauté over medium heat for 3 to 4 minutes to slightly soften them.  Add a tiny splash of water if they start to stick. 
  2. Then turn down the heat a little, and add the minced garlic and curry paste, and sauté for 30 seconds.
  3. Next add the veggie broth, water, lite coconut milk, and Tamari; bring the heat to a quick boil, then immediately lower the heat to a simmer and add the rice noodles.
  4. When the rice noodles are almost done, stir in the Miso.
  5. The rice noodles typically cook fast (largely dependent on the brand used), as soon as they are done, remove from the heat, fold in the spinach and allow the spinach to wilt.
  6. Serve with your favorite toppings.

Notes

*Vegetable Stock:  We use Pacific Organic Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.